The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.

Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.

Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.

Some of my favourites are: Strawberry curd, an excellent change from the more traditional lemon curd, Dried strawberries, a delicious reminder of summer on your winter breakfast cereal,Strawberry ice-cream, naughty but nice at any time of the year, and Strawberry vodka, bliss served at Christmas.

• Strawberry Curd: preparation time 15 minutes; cooking time 35mins
  
  

  Makes approx. 650g.
  
  

  200g strawberries
  Finely grated zest of 1 orange
  Finely grated zest and juice of 1 lemon
  250g castor sugar
  120g unsalted butter
  4 good quality eggs
  
  

  Wash dry and hull strawberries, puree fruit (sieve out pips optional). Put puree in the top of a ban-marie or in a bowl on top of a pan of simmering water. Add butter, orange and lemon and the sugar. Beat the eggs and add together the ingredients. Cook, stirring until sugar dissolves; continue cooking, stirring regularly, until the mixture thickens. Pour curd into warm sterile jars, cover with a cloth and leave until cold before sealing with lids. Curd will keep for a couple of months if kept refrigerated.
  
  

• Dried Strawberries
  
  

  Use ripe undamaged fruit and cut the berries into even thickness slices, approx. 50mm.
  Place slices in a single layer without touching each other on lined baking trays. Dry in oven at lowest setting , works very well in coolest oven of an Aga, takes about 12 hours. When completely cool store in airtight containers in cool dark place. Warning make sure fruit is completely dried before storing.
  
  

• Strawberry ice-cream
  
  

  Serves 6
  
  

  Ripe fruit full of flavour is essential for this recipe
  
  

  340g ripe strawberries hulled
  Juice of 1 orange and 1 lemon
  170g castor sugar
  420ml whipping cream
  
  

  Rub berries through a sieve or process briefly in a blender or food processor and strain the puree. Combine puree with orange and lemon juice and sugar. Set mixture aside for about 2 hours to intensify the flavour Whip cream until it holds in soft peaks combine with puree whisking lightly together.
  
  

  Freeze in an ice-cream maker following manufacturers instructions.
  
  

• Strawberry vodka
  
  

  Hull enough strawberries to fill a preserving jar or wide necked bottle of your choice Chop fruit or prick berries with a darning needle and put in jar or bottle. Add enough castor sugar to cover about a third of the berries and top up with vodka. The sweetness of this liqueur is a matter of personal choice so experiment with quantities of sugar to fruit - enjoy. Close bottle and keep in cool dark spot for at least a month shaking from time to time to dissolve the sugar. Strain and rebottle and if you are feeling generous give away as Christmas presents as long as you keep a couple for yourself.

Compiled by Jackie Miller - Colliers Hill